Drink

Hot and Cold Bee's Knees

A classic Bee’s Knees split into two temperatures: cold and bright with gin, honey, and yuzu, topped with a warm yuzu black tea foam for aroma, texture, and a softer honeyed citrus note. Recipe by @moresavorygoods

see recipe below - go to Campanelle Pasta Salad recipe Step by step video
Hot and Cold Bee's Knees

Ingredients

Warm Yuzu Black Tea Foam

  • 4 g Japanese black tea
  • 200 ml hot water
  • 30 g honey
  • 50 g YUZUCO 100% Yuzu Juice
  • 1 g Methocel 50
  • 0.3 g xanthan gum

Bee’s Knees

  • 1.5 oz / 45 ml gin
  • .75 oz / 22.5 ml honey syrup
  • .5 oz / 15 ml YUZUCO 100% Yuzu Juice
  • Ice, plus a large ice block for serving

Instructions

Step 1
To make the foam, steep the tea in the hot water for 4 minutes, then strain.
Step 2
Add the honey and 100% Yuzu Juice, followed by the Methocel 50 and xanthan gum, and blend until fully incorporated.
Step 3
Transfer to a whipping siphon, charge with 1 N2O charger, and hold in a 155°F / 68°C sous vide bath until ready to serve.
Step 4
To make the Bee's Knees, shake the gin, honey syrup, and 100% Yuzu Juice with ice until cold.
Step 5
Strain into a cup over a block of ice.
Step 6
Top with the warm yuzu black tea foam.

In this recipe

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